EFFECTS OF GRAPEFRUIT PEEL (Citrus paradisi) EXTRACT ADDITION ON THE OXIDATIVE STABILITY, PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF RAW STORED BEEF HAMBURGER PATTIES

Abstract

This study investigated the effects of lyophilized grapefruit peel extract (GKE) and BHT on the oxidative stability, physicochemical, and textural characteristics of raw beef patties during refrigerated storage for 6 days. A total of four experimental groups were established within the scope of the research: a control group containing no additives, a group supplemented with 0.01% BHT as a synthetic antioxidant, and two groups treated with 0.5% and 1.0% GKE to evaluate the efficacy of the natural antioxidant at different concentrations. The incorporation of GKE significantly limited both protein and lipid oxidation by reducing lipid hydroperoxide (LPO), thiobarbituric acid reactive substances (TBARS), and carbonyl contents compared to control and BHT (P<0.05). Furthermore, the use of GKE led to a decrease in pH, hardness, and gumminess values, while it resulted in an increase in L*, a*, and b* color values (P<0.05). In contrast, no significant changes were generally observed in the chemical composition or other textural characteristics (P>0.05). The results demonstrated that GKE possesses natural antioxidant potential for improving oxidative stability, with its protective effects being further enhanced with increasing concentrations of GKE. 

Keywords

• Beef hamburger patties
• butylated hydroxytoluene
• grapefruit peel
• extract
• oxidative stability

Ethical Statement

Ethics committee approval is not required for the study.

GREYFURT KABUĞU (Citrus paradisi) EKSTRAKTI İLAVESİNİN ÇİĞ DEPOLANMIŞ DANA HAMBURGER KÖFTELERİN OKSİDATİF STABİLİTESİ, FİZİKOKİMYASAL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada, çiğ dana hamburger köftelerinde liyofilize greyfurt kabuğu ekstraktı (GKE) ve bütillenmiş hidroksitoluen (BHT) kullanımının oksidatif stabilite, fizikokimyasal ve tekstürel özellikler üzerindeki etkileri 6 günlük soğuk depolama (4℃) süresince incelenmiştir. Araştırma kapsamında; herhangi bir katkı içermeyen kontrol grubu, sentetik antioksidan içeren %0.01 BHT grubu ve doğal antioksidan etkisini test etmek amacıyla iki farklı konsantrasyonda hazırlanan %0.5 GKE ile %1.0 GKE grupları olmak üzere toplam dört farklı deneme grubu oluşturulmuştur. GKE ilavesi, kontrol ve BHT gruplarına kıyasla lipit hidroperoksit (LPO), tiyobarbitürik asit reaktif maddeler (TBARS) ve karbonil değerlerini önemli ölçüde düşürerek (P<0.05) protein ve lipit oksidasyonunu sınırlandırmıştır. Ayrıca GKE kullanımı pH, sertlik ve sakızımsılık değerlerinde düşüşe; L*, a* ve b* renk değerlerinde ise artışa neden olmuştur (P<0.05). Kimyasal kompozisyon ve diğer tekstürel özellikler üzerinde ise genel olarak belirgin bir değişim gözlenmemiştir (P>0.05). Sonuçlar, GKE’nin oksidatif stabiliteyi iyileştirmede etkili bir doğal antioksidan potansiyeline sahip olduğunu ve GKE konsantrasyonu arttıkça antioksidan etkinin artış gösterdiğini ortaya koymuştur.

Keywords

• Hamburger köfte
• bütillenmiş hidroksitoluen
• greyfurt kabuğu
• ekstrakt
• oksidatif stabilite

Ethical Statement

Çalışma için etik kurul onayına gerek yoktur.

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